Vegan ‘Ricotta’ Gnocchi two ways: original and gluten free

Since I know I’ve already made grandmothers from so many cultures roll over in their graves with my (odd) food creations, I figured there was no harm in offending just one more culture’s traditions.

And this recipe, an affront to Italian grandmothers everywhere, was born.

Delicious? Yes. Authentic? Hell no.

Step one: Making the tofu “ricotta.”  The flavor of the gnocchi will turn out best if this is done the day before, though it will be delicious either way.  You’ll want to blend the tofu mixture until it’s completely creamy and uniform

Add flour to tofu mixture, being careful not to overwork as this will create a gummy gnocchi

Roll the dough gently into a rope about 1 inch in diameter

Cut into pieces about 3/4 to 1 inch wide

Optional: roll each gnocchi with a fork (I did so to differentiate the GF gnocchi from the others)
Boil for a quick 2 minutes, drain, and add your favorite vegetables and toppings!

– 16 oz. block extra firm organic tofu
– 1/4 cup nutritional yeast
– 3-4 cloves garlic, smashed
– 1/2 tablespoon olive oil
– Salt and pepper to taste
– 1/2 to 3/4 cups wheat or chickpea (for GF version) flour

Note: Steps 1-3 may be done the day before.  This will allow the flavors to develop well

1. Saute smashed garlic in oil until golden brown
2. Combine tofu, garlic, and nutritional yeast in food processor and blend until smooth.
3. Add salt and pepper to tofu mixture. Taste. The ‘ricotta’ should be a little bit saltier than you like, as you will be adding flour
4. Transfer ‘ricotta’ to small mixing bowl and add 1/2 cup flour. Stir to combine. If dough is too loose to roll out, add a bit more flour, but try to use as little as you need
5. Roll out dough on floured surface. Divide and shape into ropes 1 inch in diameter.  If dough is difficult to work with, refrigerate for 1/2 hour.
6. Cut dough into pieces 3/4 to 1 inch wide
7. Drop gnocchi into boiling water in small batches. Both the wheat and GF versions took 2 minutes to cook

Optional steps:
– Sear the gnocchi in 1 teaspoon olive oil for a crispy exterior
– Add your favorite vegetables and toppings. I paired the gluten free version with sauteed mushrooms, basil puree, and vegan parmesan.  The wheat version was tossed with arugula, baby tomatoes, and hemp seeds.  Both were topped with freshly ground pepper.

Gnocchi with arugula, tomatoes, and hemp seeds.

Gluten free gnocchi with basil, mushrooms, and vegan parmesan.


8 thoughts on “Vegan ‘Ricotta’ Gnocchi two ways: original and gluten free

  1. Patrick says:

    I’m going to try this tomorrow. Quick and easy riccota gnocchi are something that I’ve really been missing. Although potato gnocchi are awesome too, they just take too long to prepare :( . Hope it will turn out good! Thanks!

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